Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
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Base, products containing the same, preparation methods and uses
thereof
Field of the Invention
The invention relates to a novel natural base, products containing the same,
preparation methods and uses thereof. More particularly, it relates to a
natural flavour base with intrinsic authentic signature flavour, which may
be added as intermediate ingredient to recipes and delivers simultaneously
Top and Middle-notes (aroma and taste) contributing mainly to the overall
flavour tonality and haptic impressions of the final product, the culinary
and confectionary products containing the same, methods for the
manufacture of said base (combination of fermentation and thermal
reaction treatment), and use of such culinary base for application in
culinary, confectionary, cosmetics and beverage products.
Background of the Invention
Generally, the flavour of a product is mainly generated through single
ingredients representing Middle-notes (non-volatiles, such as body-givers,
hydrolysates, yeast extracts, peptides, organic acids, phosphates, lipids,
and so on) and Top-notes (volatiles, such as character impact compounds,
e.g. roasty chicken aroma).
Most food forms use Top-notes that are often purchased from flavour
houses to deliver authentic signature aromas and tonalities. However,
using Top-notes results in several disadvantages as follows: Top-notes
consist mainly of volatiles and therefore lack taste, depth, and body. To
complete taste, flavour, depth, and body of the product, different items are
needed in formulation which creates handling complexity at production
sites.
Additionally, the use of purchased Top-notes is also commercially
disadvantageous in that it makes it difficult to differentiate products from
different producers.
There have not yet been natural bases which incorporate the combination
of Top-notes and Middle-notes generated through biotransformation and
thermal processing steps.
Recent studies have focused on this issue.
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JP 2005000157 provides a fermented seasoning by using onion as a main
raw material. This fermented seasoning is obtained by heat-treating
vegetables containing onion, then adding malted cereals, common salt, and
yeast to the vegetables, and further fermenting and ageing the vegetables.
This invention does not use any precursors than onions and is not
involving any thermal treatment to create specific signature flavors. This
is quite like a process for the preparation of pickles or sour chili.
JP 2003259835 produces a plant material having an improved additional
value by fermenting the plant material with micro-organisms such as lactic
bacteria and yeasts, and also produces a useful food, cosmetic or the like
from the product. This invention is as well fermentation with micro-
organisms to provide longer shelf life stability and release ingredients from
the plant cells, which can be used in skin care or food, but no signature
flavour is produced.
The process of EP 0490794 includes separation of micro-organisms /
harmful substances from fermentation reactions, and produces salty and/or
grilled and/or roasted flavours. The method of the invention has no
separation step, because the whole fermented paste is edible and can be
consumed as such.
It would be advantageous to have a new base generating Middle-notes with
Top-notes in one single ingredient. This base reduces the need to add
single ingredients to the recipes, and make the producing process operable.
In addition, this base retains naturally authentic signature flavours
increasing the independence from flavour houses, the brand recognition
through more elaborated flavour tonality and differentiation of products
from different suppliers. The new base opens the possibility to
communicate naturalness and nutritional aspects to customers.
Summary of the Invention (would be draft later based on the final claims)
Detailed Description of the Invention
The invention provides a new base, which generates Middle-notes and
Top-notes in one single ingredient, i.e., a base with Middle and Top-notes
giving signature flavour. This new base will simultaneously add aroma
and taste to the final products, and is produced from raw materials using
the combination of biotransformation processes and post- and/or pre-
thermal treatment of raw materials.
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Thus, more particularly, this invention relates to a novel natural base with
intrinsic authentic signature flavour. This culinary base is a body-giver
delivering distinctive savoury aroma, for example via Maggi lactones
and/or sulphuric molecules and complex taste via for example amino acids,
sugars, Maillard products, organic acids. It is produced through the
combination of biotransformation processes and thermal treatment of
natural raw materials, for example fenugreek, beans, lovage, celery,
proteinaceous material from animal sources, which are rich in flavour
precursors (e.g., sugars, Hydroxy-iso-leucine (HIL), Threonine,
polypeptides etc.).
The objective of the invention is to have precursors available from bio-
hydrolysis and /or fermentation (e.g., Hydroxy-iso-leucine (HIL),
Threonine, etc.), amino acids and reducing sugars and to make them react
together in a heating process, which is a thermal conversion step
simultaneous with a Maillard reaction for aroma and taste generation.
In one embodiment, the base of the invention is prepared by the following
steps:
(a) partial bio-hydrolysis of raw materials rich in precursors, and
(b) thermal reaction steps of the resulting product from (a).
Fig. 1 is the characteristic spider web of the invention depicting the
generation of Mid notes (F=Flavour) and Top notes (A=Aroma) for the
inventive products:
The partial bio-hydrolysis (use enzyme and /or starter cultures) step of (a)
can lyse the organic cells of the raw material and release precursors, amino
acids, proteins, glycoproteins, etc. therein increases the yield of taste and
aroma delivering molecules;
The enzyme used in this includes, but are not limited to all hydrolases,
preferably lipase, protease, amylase, cellulase, most preferably protease
and cellulase.
According to another feature of the invention, the base is prepared with a
further step, which is a subsequent or simultaneous fermentation with
starter cultures of the resulting product of step (a).
The raw materials rich in precursors used in this step include, but are not
limited to any suitable material for culinary, confectionary, beverages,
cosmetics, preferably the ones with precursors of Maggi signature flavour,
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such as traditional Asian ingredient, plants belonging to Allium family,
most preferably fenugreek , beans, purple onion, lovage, celery, wheat
gluten, yeast extract and Ligusticum chuanxiong.
If the raw material used for the base preparation does not contain enough
sugar for the subsequent Maillard reaction, it is necessary to add at the
beginning of the process a certain amount of sugar. Said sugar in not
critical in the process and can be any type of sugar known by the man
skilled in the art.
In the base of the invention, the precursors for Maillard reaction are those,
including amino acids, reducing sugars, and for special tonalities,
including Hydroxy-iso-leucine (HIL) for Sotolone and sulphur containing
substances for chicken flavour. For example, the precursors are
Methionine and Glutathione (sulfur containing compounds) or Hydroxy-
iso-leucine.
The raw material of step (a) is selected from the group consisting of natural
materials rich in amino acids, reducing sugars, precursors of sotolone,
precursors of emoxyfurone and fatty acids. For example, the raw material
of step (a) is selected from the group consisting of raw materials with high
amounts of natural precursors , like precursors of sotolone and
emoxyfurone. Fenugreek is such a raw material. The presence of fatty
acids is for taste reasons and it is preferred to take natural fatty acids.
The starter microorganism(s) used in this fermentation step transforming
plant precursors into natural mouth-coating, body-giving, volatile and non-
volatile flavour compounds (e.g., organic acids, lipids, peptides, amino
acids, esters), and thus produce multi-directional flavour bases; include,
but are not limited to mould (e.g. Aspergillus ssp.), yeast (e.g.
Saccharomyces ssp., Torula ssp.), bacterium (e.g. lactic acid bacteria,
Staphylococcus ssp. and Pediococcus ssp.) and the mixture thereof ,
preferably Aspergillus oryzae, Saccharomyces uvarum, Yarrowia
lipolytica, Lactococcus casei, Lactobacillus rhamnosus, Lactococcus
lactis, and Staphylococcus carnosus and Pediococcus acidilactici, most
preferably Staphylococcus carnosus, Lactobacillus rhamnosus,
Saccharomyces uvarum and Pediococcus acidilactici.
The thermal treatment of step (b) includes sterilization and/or
pasteurization, and transforms precursors (for example HIL and amino
acids with reducing sugars to Sotolone and Strecker/Maillard products)
and inactivates microbial starter and enzymes to reinforce and generate
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mid-note characters and control the extend of biotransfomations and fixes
the status of the product regarding stability and shelf life;
The base is prepared in step (b) at a temperature range from 45 to 131 C,
preferably 60 to 125C, most preferably 90 to 121 V.
The pH value employs in the methods of the invention ranges from 2.5 to
8.5, preferably 3 to 7 most preferably 3.2 to 6.8
The time of heating of the methods of the invention ranges from 2 min to
280 min, preferably 5 min to 120 min, most preferably 10 min to 30 min.
In another embodiment, the base of the invention is prepared by microbial
fermentation and thermal treatment of raw materials rich in precursors
simultaneously.
In another embodiment, the base of the invention is prepared in sequence
by the following steps:
(1) partial bio-hydrolysis of raw materials rich in precursors,
(2) microbial fermentation and thermal treatment of the resulting product
from (1) at the same time.
In another embodiment, the base of the invention is prepared in sequence
by the following steps:
(1) partial bio-hydrolysis of raw materials rich in precursors,
(2) microbial fermentation of the resulting product from (1), and
(3) thermal treatment of the resulting product from (2).
According to one embodiment the base is prepared by the following steps:
(a) partial bio-hydrolysis of fenugreek at a temperature comprised between
20 and 60 C for between 2 and 72 hours,
(al) subsequent microbial fermentation of the resulting product from (1),
wherein the used microorganism is 108cfu/ml Lactococcus lactis at 30 C
for 2 days, and
(b) heating the resulting product from (al) at 90 C for 5min.
The producing process of the inventive base may also includes other steps
than those mentioned herein, such as drying, adding water, and blending
(preferably until forming gel) the raw material before and after partial bio-
hydrolysis and/or microbial fermentation, thermal reaction before or after
microbial fermentation, storing the resulting product from thermal reaction
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at 4 C before application, etc. A dehydrated base needs additional salt (up
to 15-40% w/w) before vacuum drying.
Further down stream steps can be frying, sauteing, pressure cooking,
boiling. For dehydration of the base addition of salt (2-40% w/w) before
vacuum and / or spray drying is needed.
Therefore, the base of the invention has flexibility and efficiency in use
(one ingredient with low sodium content) as well as built-in safety through
natural preservatives (Allium, lactic acetate, acetic acetate, bacteriocines,
etc.) and low pH (lactic and acetic acid fermentation), and has lingering
and texturising effects derived from natural gums (either from
polysaccharides from starter culture or compound of raw materials).
The invention further relates to the preparing process of the base of the
invention with following steps:
(a) partial bio-hydrolysis of raw material rich in precursors,
(b) thermal reaction steps of the resulting product from (a).
As already said before, it is also possible to add a fermentation step
subsequent or simultaneously with the bio-hydrolysis.
The invention also relates to the culinary and confectionary products
containing the base of the invention. Preferably, said product contains
between 1 and 95 % of the base. Preferably, the amount of the base is
comprised between 5 and 80 %.
In another aspect, the invention relates to the use of the base of the
invention for application in confectionary (candy, jam, chocolate, etc.),
culinary products, beverages and cosmetics as an ingredient to have special
flavour (taste and aroma) or providing special pasty texture.
In addition, some starter micro-organisms (e.g., lactic acid bacteria) can
generate potent natural antimicrobials (bacteriocines) that add intrinsic
safety to the product and thereby can contribute to communication on
naturalness and ease process handling. Optionally, the method of the
invention further comprises: blending of base, Middle-, and Top-notes
and/or a heating step for further Maillard reactions.
Throughout the description and claims of this specification, the singular
encompasses the plural unless the context otherwise requires. In particular,
where the indefinite article is used, the specification is to be understood as
contemplating plurality as well as singularity, unless the context requires
otherwise.
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Features, integers, characteristics, compounds, chemical moieties or groups
described in conjunction with a particular aspect, embodiment or example
of the invention are to be understood to be applicable to any other aspect,
embodiment or example described herein unless incompatible therewith.
Throughout the description and claims of this specification, the words
"comprise" and "contain" and variations of the words, for example
"comprising" and "comprises", mean "including but not limited to", and
are not intended to (and do not) exclude other moieties, additives,
components, integers or steps.
In this specification, the following terms have the following meanings.
The term "Top-note(s)" as used herein means everything you can smell,
and includes aroma delivering volatiles, smell characteristics, retro nasal
detectable compounds , but is not limited to Sotolone (3-Hydroxy-4,5-
dimethylfuran-2(5H)-on).
The term "Middle-note (s)" as used herein means everything which has a
tonality and direction already in taste, and includes, the taste of
hydrolysates and biohydrolysates, yeast extracts, chicken meat powder,
beef powder, pork powder, hydrolysed pork bones, chicken, beef, pork,
brothy, roasty, worty and is not limited to Maggi signature (lovage) taste.
The term "natural base" as used herein means products created from
natural raw materials without introducing any artificial generated materials
during processing steps. The processing steps include, but are not limited
to fermentation, hydrolysing, heating steps.
The term "Maggi base" as used herein includes flavouring bases in liquid,
dried, and pasty form made from ingredients, comparable the ones used in
kitchen but is not limited to a natural culinary base with authentic Maggi
signature flavour. It will be added as an intermediate product to recipes. At
the moment, Top-notes deliver the Maggi signature aroma for Maggi
products.
The term "sugars" as used herein includes sucrose, glucose, fructose,
maltose, iso-maltose, xylose, lactose, trehalose and mono-disaccharides,
which are fermented during application of specific starter culture and/or
reacted through Maillard and Strecker reaction.
All references to percentages are percentages by weight unless otherwise
stated.
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Further aspects and embodiments of the disclosure are set forth in the
following description and claims.
Example 1
Mill fresh fenugreek (LF) and onion and sun dry it for 5 days. Add
water into the mixture of LF powder (5%), fresh purple onion (50%) and
sucrose (10%) to obtain a dry matter content of 8%. Pasteurize the mixture
at 90 C for 30 min. 1% of starter culture (Lactococcus lactis: 108cfu/ml) is
added into the mixture above which is then fermented at 30 C for 2 days.
The pH will drop below 4.5. After fermentation, the mixture is heated at 90
C for 5min.
Example 2
Simmer fresh milled spring onion fenugreek with water for 2 h,
sucrose (60%) is then added to obtain a dry matter content of 40%. 5% of
starter culture (Lactobacillus delbrueckii + Saccharomyces cerevisiae:
108cfu/ml and 106cfu/ml, respectively) is added into the mixture above
which is then fermented at 30 C for 2 days. The pH will drop below 4.0
afterwards. After fermentation, the mixture is heated at 75 C for 5 min,
and added into commodities as an ingredient to have special flavor (taste
and aroma).
Example 3
Add water into the mixture of fresh milled Ligusticum chuanxiong
and fenugreek (15% w/w), sucrose (60%) to obtain a dry matter content of
10%. 0.5% of Lipase is then added into the mixture. Hydrolyze the mixture
at 60 C for 6 h and inactive enzyme at 90 C for 15 min afterwards. Later
on, 1% of starter culture (i.e., Staphylococcus carnosus: 108cfu/ml) is
added into the mixture above which is then fermented at 30 C for 2 days.
The pH drops below 4Ø After fermentation, the mixture is heated at 90 C
for 5min.
Example 4
Add water into the mixture of fenugreek extract (15% w/w), fresh
purple onion (50%) and the sugar mixture which includes sucrose (2%
w/w), maltose (1.5% w/w), fructose (2% w/w), oligomaltose (2% w/w),
lactose (2% w/w), glucose (2% w/w). 0.5% of hydrolases are then added to
the mixture. Hydrolyze the mixture at 60 C for 6 h and inactive enzyme at
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90 C for 15 min afterwards. Later add 1% of starter culture (Lactococcus
ssp. + Saccharomyces uvarum: 108cfu/ml) is added into the mixture above
which is then fermented at 30 C for 2.5 days. The pH drops below 4.0
afterwards. After fermentation, the mixture is heated at 90 C for 10min.
Example 5
Add water into the mixture of plant material high in Emoxyfurone and
precursor of fenugreek extract and Ligusticum chuanxiong powder; add
sucrose to obtain a dry matter content of 20%. Cook at 90 C for 30min.
Add 0.5% of Amylase, 0.5% of cellulase and 1% of starter culture (e.g.
Bifidobacterium adolescentis: 108cfu/ml). Ferment the mixture above and
hydrolyze at the same time at 30 C for 2 days. The pH drops below 4Ø
After fermentation and hydrolysis, the mixture is heated at 90 C for 10min.
Example 6
Simmer fresh milled cocoa beans with water for 2 h, sugars (60%) is
added to obtain a dry matter content of 40%. 5% of starter culture
(Lactobacillus delbrueckii + Saccharomyces cerevisiae + Lactobacillus
amylovorans and Saccharomyces diastaticus and Lactobacillus
sanfranciscensis), where 108cfu/ml for the lactic acid fermenters and
106cfu/ml for the yeast is added into the mixture above which is then
fermented at 30 C for 2 days. The pH will drop below 4.0 afterwards. After
fermentation, the mixture will be heated at 75 C for 5 min and 90 C for
5min and added into commodities as an ingredient to have special flavor
(taste and aroma).
Example 7
Simmer fresh milled rice malt and black beans with water for 2 h,
sugars (60%) is added to obtain a dry matter content of 40%. 5% of starter
culture (Lactobacillus plantarum + Lactobacillus amylovorans: 108cfu/ml
for the lactic acid fermenters) is added into the mixture. Add 0.5% of
Protease and 0.5% of Cellulase. Ferment above then 30 C for 2 days. The
pH will drop below 4.0 afterwards. After fermentation, the mixture will be
heated at 75 C for 5 min and 90 C for 5min and added into commodities as
an ingredient to have special flavor (taste and aroma).
Example 8
Simmer fenugreek powder, Ligusticum chuanxiong and black beans
with water for 50 h, sugars (40%) is added to obtain a dry matter content of
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40%. 5% of starter culture (Lactobacillus rhamnosus + Aspergillus oryzae:
10gcfu/ml) is added into the mixture. Add 0.5% of Cellulase. Ferment
above then 30 C for 2 days. The pH will drop below 4.0 afterwards. After
fermentation, the mixture will be heated at 75 C for 5 min and 90'C for
5min and then salt (max. 15%) will be added into mixture to get granules.
Fig. 2.
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